Question List for "On Cooking: A Textbook of Culinary Fundamentals"

Pages: 1 ... 13 14 [15] 16 17 ... 47
  Topics Views Last post
Skills and Trades » Volume measurement is the best way to measure dry ingredients that may be too small to weigh ... New
Started by luminitza
 69 Aug 10, 2018
Skills and Trades » What protein is a mousseline typically made with? What will be an ideal ... New
Started by casperchen82
 64 Aug 10, 2018
Skills and Trades » A menu should not combine la carte, semi la carte and table d'hte choices. Indicate whether the ... New
Started by 123654777
 197 Aug 10, 2018
Skills and Trades » The pork loin is the only primal cut of pork that is not typically cured or smoked. Indicate ... New
Started by bobbie
 127 Aug 10, 2018
Skills and Trades » How are rillettes and confits preserved? What will be an ideal ... New
Started by Lisaclaire
 33 Aug 10, 2018
Skills and Trades » To convert a recipe that produces 8 pounds of bread dough into a recipe that produces 25 pounds of ... New
Started by luminitza
 183 Aug 10, 2018
Skills and Trades » What is important to remember when tying a boneless pork roast? What will be an ideal ... New
Started by clippers!
 66 Aug 10, 2018
Skills and Trades » What is a capon? A) squab B) castrated male chicken C) young pigeon D) young ... New
Started by penguins
 55 Aug 10, 2018
Skills and Trades » What is cooked or raw fish served on or rolled in seasoned rice? A) inari B) zushi C) sushi D) ... New
Started by MirandaLo
 160 Aug 10, 2018
Skills and Trades » What is the caviar considered by some to be the best, with medium-sized eggs, golden yellow to ... New
Started by jilianpiloj
 66 Aug 10, 2018
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